Tropical celebration cake recipe
information
Calories per serving 255.
ingredients
low fat cooking spray
225 g (8 oz) sultanas
4 tablespoons brandy
100 g (3 1/2 oz) ready to eat dried apricots, diced
100 g (3 1/2 oz) glace cherries, chopped roughly
100 g (3 1/2 oz) glace pineapple, diced roughly
50 g (1 3/4 oz) stem ginger, chopped finely
75 g (2 3/4 oz) dried apple rings, chopped roughly
50 g (1 3/4 oz) pecan nuts, chopped
finely grated zest and juice of 1 orange
finely grated zest of 1 lemon
100 g (3 1/2 oz) polyunsaturated margarine
100 g (3 1/2 oz) soft dark brown sugar
4 eggs
200 g (7 oz) plain white flour
a pinch of salt
3 teaspoons ground mixed spice
225 g (8 oz) sultanas
4 tablespoons brandy
100 g (3 1/2 oz) ready to eat dried apricots, diced
100 g (3 1/2 oz) glace cherries, chopped roughly
100 g (3 1/2 oz) glace pineapple, diced roughly
50 g (1 3/4 oz) stem ginger, chopped finely
75 g (2 3/4 oz) dried apple rings, chopped roughly
50 g (1 3/4 oz) pecan nuts, chopped
finely grated zest and juice of 1 orange
finely grated zest of 1 lemon
100 g (3 1/2 oz) polyunsaturated margarine
100 g (3 1/2 oz) soft dark brown sugar
4 eggs
200 g (7 oz) plain white flour
a pinch of salt
3 teaspoons ground mixed spice
To decorate
2 tablespoons reduced sugar apricot jam
225 g (8 oz) ready to roll white fondant icing
length of coloured ribbon
225 g (8 oz) ready to roll white fondant icing
length of coloured ribbon
method
1. Lightly spray a 20 cm (8 inch) round cake tin with low fat cooking spray.
2. Line the base and sides with non stick baking parchment.
3. Place the sultanas in a mixing bowl with the brandy, apricots, glace cherries, glace pineapple, ginger and apple rings.
4. Stir well and leave to stand for 30 minutes.
5. Mix in the nuts, orange zest and juice and lemon zest to the fruit mixture.
6. Preheat the oven to Gas Mark 2 (150 g°C) fan oven 130°C. Beat together the margarine and sugar until fluffy, and add the eggs one at a time, whisking well after each one.
7. Sift in the flour and fold it into the mixture with the salt and mixed spice.
8. Add the fruit and nut mixture to the flour and egg mixture and stir well.
9. Spoon it all into the prepared tin and level the top with the back of a spoon.
10. Bake in the oven for 2 1/2 hours.
11. Carefully remove the cake from the tin and allow it to cool completely on a wire rack - it's best to leave it overnight, covered with a clean tea towel.
12. To decorate the cake, warm the apricot jam and brush it over the top and sides of the cake.
13. Roll out the fondant icing on a clean surface and use it to cover the cake, pressing it down well with your hands.
14. Place the cake on a cake board and tie a coloured ribbon around it.
15. Re-roll any fondant trimmings and cut out shapes to decorate the top depending on the occasion, for example, make stars or bells for Christmas.
2. Line the base and sides with non stick baking parchment.
3. Place the sultanas in a mixing bowl with the brandy, apricots, glace cherries, glace pineapple, ginger and apple rings.
4. Stir well and leave to stand for 30 minutes.
5. Mix in the nuts, orange zest and juice and lemon zest to the fruit mixture.
6. Preheat the oven to Gas Mark 2 (150 g°C) fan oven 130°C. Beat together the margarine and sugar until fluffy, and add the eggs one at a time, whisking well after each one.
7. Sift in the flour and fold it into the mixture with the salt and mixed spice.
8. Add the fruit and nut mixture to the flour and egg mixture and stir well.
9. Spoon it all into the prepared tin and level the top with the back of a spoon.
10. Bake in the oven for 2 1/2 hours.
11. Carefully remove the cake from the tin and allow it to cool completely on a wire rack - it's best to leave it overnight, covered with a clean tea towel.
12. To decorate the cake, warm the apricot jam and brush it over the top and sides of the cake.
13. Roll out the fondant icing on a clean surface and use it to cover the cake, pressing it down well with your hands.
14. Place the cake on a cake board and tie a coloured ribbon around it.
15. Re-roll any fondant trimmings and cut out shapes to decorate the top depending on the occasion, for example, make stars or bells for Christmas.
serving amount
makes 20 slices.
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